Lemon Chicken Pasta Recipe

Introduction

This Lemon Chicken Pasta is a bright and creamy dish that perfectly balances zesty lemon with tender chicken and rich parmesan. It’s a comforting meal that comes together quickly, making it ideal for weeknight dinners or casual gatherings.

Ingredients

• 350 g pasta of choice
• 1 tsp sea salt flakes
• ¼ tsp black pepper
• 1 tsp sweet paprika
• 1 tsp Italian seasoning
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp water
• 40 g unsalted butter
• 1 tbsp minced garlic
• 2 tbsp flour
• 1 cup chicken stock
• 2 cups heavy cream
• 4 tbsp fresh lemon juice
• 1 cup freshly grated parmesan
• Lemon wedges, to serve
• Fresh parsley, to serve

Instructions

1. Step 1: Cook the pasta in salted water until it is 1–2 minutes shy of al dente. Drain and set aside.
2. Step 2: Combine sea salt, black pepper, sweet paprika, and Italian seasoning in a small bowl. Season both sides of the chicken breasts with this spice mix.
3. Step 3: Heat olive oil in a large pan over medium heat. Cook the chicken for 2–3 minutes on each side until fully cooked. Remove the chicken from the pan and set aside.
4. Step 4: Pour 2 tablespoons of water into the pan to deglaze, then add the butter and melt it. Stir in the minced garlic and cook briefly until fragrant.
5. Step 5: Sprinkle the flour into the pan and stir continuously to form a paste. Gradually add the chicken stock and heavy cream, stirring until the sauce thickens and is smooth.
6. Step 6: Slice the cooked chicken into strips.
7. Step 7: Remove the pan from heat. Whisk in the fresh lemon juice and grated parmesan until combined. Add the cooked pasta and toss to coat evenly with the sauce.
8. Step 8: Serve the pasta topped with sliced chicken, fresh parsley, and lemon wedges for extra zing.

Tips & Variations

• For extra flavor, marinate the chicken in lemon juice and herbs for 30 minutes before cooking.
• Use gluten-free pasta and flour to make this recipe gluten-free.
• Add spinach or sun-dried tomatoes to the sauce for added color and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra juiciness. Adjust cooking time as needed to ensure they are fully cooked.

Is it possible to make this dairy-free?

To make a dairy-free version, substitute butter with a plant-based alternative and use coconut cream or a dairy-free cream substitute instead of heavy cream and parmesan. Keep in mind this will change the flavor and texture slightly.

Lemon Chicken Pasta Recipe

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★★★★★

4.5 from 496 reviews

This Lemon Chicken Pasta recipe combines tender, seasoned chicken breasts with a creamy, tangy lemon sauce, tossed with perfectly cooked pasta. It’s an effortless one-pan meal that balances rich flavors of cream and parmesan with the freshness of lemon juice and herbs, ideal for a satisfying weeknight dinner.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta and Seasonings

• 350 g pasta of choice
• 1 tsp sea salt flakes
• ¼ tsp black pepper
• 1 tsp sweet paprika
• 1 tsp Italian seasoning

Chicken

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp water

Sauce

• 40 g unsalted butter
• 1 tbsp minced garlic
• 2 tbsp flour
• 1 cup chicken stock
• 2 cups heavy cream
• 4 tbsp fresh lemon juice
• 1 cup freshly grated parmesan

To Serve

• Lemon wedges
• Fresh parsley

Instructions

1. Cook the pasta: Boil the pasta in a large pot of salted water until it is 1–2 minutes shy of al dente. Drain the pasta and set it aside for later use.
2. Season the chicken: In a bowl, combine sea salt, black pepper, sweet paprika, and Italian seasoning. Rub this mixture evenly on both sides of the chicken breasts.
3. Cook the chicken: Heat olive oil in a large pan over medium-high heat. Add the seasoned chicken breasts and cook for 2–3 minutes on each side until fully cooked through and golden brown. Remove chicken from the pan and set aside.
4. Prepare the sauce base: Add 2 tablespoons of water to the same pan to loosen any browned bits. Melt the butter in the pan, then stir in the minced garlic and cook briefly until fragrant, about 30 seconds to 1 minute.
5. Make the roux and thicken sauce: Sprinkle the flour into the pan and stir continuously to form a paste (roux). Slowly pour in the chicken stock followed by the heavy cream, stirring constantly. Let the sauce simmer gently until it thickens to a creamy consistency.
6. Slice the chicken: While the sauce simmers, slice the cooked chicken breasts into strips for easy serving.
7. Finish the sauce and combine: Remove the pan from heat. Whisk in fresh lemon juice and freshly grated parmesan until the sauce is smooth and creamy. Add the cooked pasta to the pan and toss well to coat the pasta evenly with the sauce.
8. Serve: Plate the pasta and top with sliced chicken strips. Garnish with fresh parsley and lemon wedges on the side for an extra burst of citrus flavor.

Notes

• Cook pasta slightly under al dente to avoid it becoming mushy when mixed with the sauce.
• Use freshly grated parmesan for the best flavor and smooth melting in the sauce.
• You can substitute heavy cream with half-and-half for a lighter option, but the sauce will be less rich.
• Adjust lemon juice to taste if you prefer a more or less tangy flavor balance.
• Leftover pasta can be stored in an airtight container and reheated gently with a splash of cream or milk to loosen the sauce.

Keywords: lemon chicken pasta, creamy pasta recipe, easy chicken dinner, Italian pasta dish, quick pasta recipe